Thursday, October 6, 2011

Pumpkin Roll



Fall is my favorite time of year to bake. It has been cold, rainy and definitely feeling like fall around here the last few days. So I decided it was time to bust out my pumpkin recipes. I love pretty much anything pumpkin. This pumpkin roll is no exception. It is delicious. Oh and another great thing is it freezes very well. So bake it up and freeze it. Then you will have a delicious dessert ready and waiting for whenever you need it. That is, IF you can resist eating it right away.



Pumpkin Roll


3 eggs


1 cup sugar


2/3 cup pumpkin


1 tsp lemon juice


2 tsp cinnamon


1/2 tsp nutmeg


1 tsp ginger


1 tsp baking powder
1/2 tsp salt


3/4 cup flour

Pre-heat oven to 375. Beat the eggs and sugar for 5 minutes. Add the remaining ingredients. Spread the batter onto a well greased and floured cookie sheet. Bake for 15 minutes. Turn the out onto a kitchen towel heavily sprinkled with powdered sugar. Start on one of the short ends and roll the cake with the towel. Allow it to cool for one hour.




Filling


1 cup powdered sugar


4 Tbsp butter


8 oz cream cheese


3/4 tsp vanilla


Combine all ingredients. Beat until smooth.




Once the pumpkin roll has cooled, unroll and spread evenly with the filling. Roll it back up (without the towel, of course) Cover with plastic wrap and chill in the fridge. Slice, serve and enjoy!




Recipe adapted from: Lewiston Hometown Favorites

2 comments:

West Family said...

Thank you so much for the detailed directions! I have never been able to get my rolls to look like rolls and now I know why! I do have a couple of questions about the recipe though, is it 1/2 tsp nutmeg, and did you mean to have 1 c sugar and then 3/4 c sugar again, or is it supposed to be 3/4 c flour? Thanks!

Tanna Goedhart said...

Wow, sorry! I guess you can tell I was in a hurry when I typed up the recipe. I fixed the post. Thanks and I hope you enjoy it!

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